Pals! Minimalist Baker simply turned TEN! Are you able to imagine it? That’s 10 entire years on the web. This feels large.
An astute reader lately reminded us of our tenth anniversary and prompt we have fun with a birthday cake (GREAT IDEA, Caroline!). And so we’re doing simply that!
This cake is further particular for 2 causes:
- Not solely is that this cake attractive (I imply, hubba hubba — have you ever seen her?).
- But it surely additionally places to make use of one thing particular we’ve been engaged on for a very long time: our NEW PRODUCT LINE!
Minimalist Baker’s Chocolate Cake Combine
Let’s discuss concerning the baking combine. We’re SO excited concerning the debut of our chocolate cake MIX! It makes the BEST chocolate cake we’ve ever had, and we’re not speaking finest vegan, gluten-free cake — we’re speaking finest chocolate cake EVER.
We created it for all of you who crave simplicity, have hassle sourcing sure gluten-free flours, or don’t have room in your kitchen for a number of totally different flours so as to get the appropriate texture. Or, you simply need chocolate cake quick (we get it!).
Learn how to Make Vegan Gluten-Free German Chocolate Cake
Now, this isn’t your basic German chocolate cake. In reality, we expect it’s even higher. This impressed model has equally decadent layers of chocolate cake stuffed with a dreamy date-sweetened coconut pecan frosting. It’s vegan, gluten-free, and naturally sweetened. However no one will know!
Turning our chocolate cake combine into cake is so simple as whisking the combination in a bowl with oil, dairy-free milk, and vanilla, then baking. The toughest half is letting it cool absolutely earlier than devouring fully.
As soon as your chocolate cake is nearly absolutely cooled, it’s time to begin making the coconut pecan frosting. Begin by toasting pecans and shredded coconut to reinforce their richness.
To imitate the caramel-like sweetness of basic German chocolate cake frosting, we couldn’t assist however lean on nature’s caramel: dates. If you mix them with coconut cream and vanilla, the consequence tastes like frosting. Thanks, mom nature!
If you stir the toasted coconut and pecans into the date caramel, you’ve obtained a wealthy, stunning, easy-to-spread frosting.
P.S. We examined this cake with the addition of chocolate ganache frosting. Whereas it was additionally scrumptious, we most well-liked letting the coconut-and-pecan frosting be the shining star.
High every cake with frosting for a three-layer magnificence.
All that’s left to do is slice it up and be a part of us for the celebration!
We hope you LOVE this German chocolate cake! It’s:
& SO scrumptious!
It’s a crowd-pleasing dessert for any special day, together with birthdays, anniversaries, and even Chocolate Cake Day. (Do you know that’s a factor? Mark your calendar for January twenty seventh!)
Extra Chocolate Desserts
Thanks to each considered one of you to your help, encouragement, and celebrating scrumptious meals with us over the past 10 years! We really couldn’t have made Minimalist Baker what it’s right now with out your whole help. We’re SO grateful for you all. Now, let’s make some cake!
Servings 12 (Slices)
DATE COCONUT PECAN FROSTING
- 3 cups pitted medjool dates (30 massive dates yield ~3 cups or 540 g)
- 1 ⅓ cup uncooked pecans
- 1 ⅓ cup unsweetened shredded coconut (additionally known as dessicated coconut)
- 1/3 cup canned coconut cream (we like Savoy model)
- 3/4 tsp vanilla extract
- 1 wholesome pinch sea salt
Put together chocolate cake combine based on bundle directions, utilizing three 6-inch spherical cake pans (our most well-liked technique) or one 8-inch spherical cake pan. As soon as baked, take away your cake(s) from the oven and let relaxation within the pans for quarter-hour. Then fastidiously invert onto cooling racks to let cool fully (~2-3 hours).
As soon as the cake is almost cooled, begin your frosting. Soften the dates by putting them in a heatproof bowl and protecting with boiling water. Put aside.
Preheat the oven to 350 levels F (176 C) and add pecans to a naked baking sheet. Bake for 7 minutes, then add the coconut and bake for an additional 3-5 minutes (watching intently to keep away from burning), till each are aromatic and barely darkened in coloration. Take away from the oven and let cool barely, then chop the pecans and put aside.
Drain the dates and place them in a meals processor. Add the coconut cream, vanilla, and salt, and switch the meals processor on. Pause just a few instances, scraping down the edges, till the combination is lightened in coloration and really thick and clean (see photograph). Switch the combination to a medium mixing bowl and add within the toasted coconut and chopped pecans. Combine properly to mix.
To frost the desserts, evenly divide the frosting between the layers and the highest of the cake. For those who made one 8-inch spherical cake, reduce it in half horizontally to create two layers. We discover this best to do by putting the cake on a plate or lazy susan (so it might rotate). Place one hand on high of the cake and, utilizing a big serrated knife within the different hand, reduce into the cake whereas slowly rotating, till you’ve got gone all the best way across the cake. Then divide your frosting between the 2 layers of cake.
We selected to depart the edges of the cake naked, however you may additionally use chocolate frosting for an additional candy and chocolaty contact!
Slice and serve at room temperature. Leftover cake will hold coated at room temperature for 3-4 days. To increase the lifetime of your cake, it may be refrigerated, simply ensure that to take away from the fridge just a few hours earlier than serving for finest texture!
*Chocolate cake choices: For selfmade, strive our Vegan Gluten-Free Chocolate Cake, 1-Bowl Chocolate Hazelnut Cake (Vegan + GF), or 1-Bowl Vegan Chocolate Cake.
*Prep time contains cooling the desserts.
*Diet data is a tough estimate calculated with our packaged Chocolate Cake Combine and components used to organize it.
Serving: 1 slice Energy: 412 Carbohydrates: 47.4 g Protein: 5.3 g Fats: 25.9 g Saturated Fats: 11.3 g Polyunsaturated Fats: 4.3 g Monounsaturated Fats: 8.8 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 300 mg Potassium: 410 mg Fiber: 7.4 g Sugar: 31.8 g Vitamin A: 44 IU Vitamin C: 0 mg Calcium: 122 mg Iron: 1.8 mg